Kheer Puri is an alteration of the original Kheer recipe. While Kheer is meant to be eaten when it is chilled, Kheer when served along with puris or crisp flattened dough fried in oil, is a delectable dish particularly famous during the Teej festival in Punjab, Rajasthan and Madhya Pradesh regions. Kheer Puri can be also associated with other occasions and must be tried by all states. It is a combination of rice Kheer, which is eaten along with puris. The Kheer may be served chilled though some may like to have it hot and steaming along with hot puris out from the hearth!
INGREDIENTS FOR KHEER:
- Full cream milk – 1 liter
- Sugar- 2 cups
- Rice- ½ cup
- Kesar or saffron soaked in a little cold milk for 15 mins
- Water- ¼ cup
- Cardamom – 1 tsp
1 The method of preparation of Kheer is simple. First, must boil the milk
2. Add sugar and let the milk simmer on slow fire. The milk consistency changes into a thicker creamier version and turns a golden yellow.
3. Add rice and cook it in milk for 20 to 25 minutes, stirring occasionally on slow fire.
4. After the rice is cooked mushy and soft, mash it gently .This helps the milk to thicken and blends the rice into the milk.
5. Allow the Kheer to cool before adding saffron and almonds.
INGREDIENTS FOR PURI:
Whole wheat- ½ Kg
Water – 1 cup
Ghee- ¼ cup
Salt to taste
METHOD OF PREPARATION OF PURI
1. Knead all the ingredients into thick dough by rubbing in ghee and adding water to the whole wheat.
2. Make small sized balls out of the dough and roll them out with the help of a rolling pin.
3. Heat oil in a heavy bottomed wok, fry the rolled out dough into round sized puris, and serve.
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